Page 32 - Starkiss 2023 Catalog
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Artichokes PRODUCTION CALENDAR J F M A M J J A S O N D
(Cynara Cardunculus) “MOR” ARTICHOKE
“SAKIZ” ARTICHOKE
“ISPANYOL HIBRIT” ARTICHOKE
“KIBRIS” ARTICHOKE
Out of season Available Peak season
The edible artichoke is a variety of a species of thistle cultivated as food.
Nutrition Facts Artichoke has been domesticated from a wild cardoon, which is native to the Mediterranean area. We are not sure if
Greeks and Romans were using a wild cardoon or a domesticated plant. Old varieties are attested in Sicily during
Ar�choke (100g) classical Greek period.Romans were cultivating a vegetable, name 'carduus' (cardoon). Cultivated forms appeared in
Medieval times in Muslim Spain and North Africa. During late 15th century, artichoke is attested in France & Italy,
with a new name, indicating that an improved cultivated variety entered in production, in the late 16th century,
Calorie (Kcal) 47 Dutchs introduced artichoke to England.
Fats 0,2 g In 17th century, artichokes enjoyed a vogue in european royal courts.
Carbonhydrates 11g They were taken later,in the 19th century to United States by french immigrants and to California by the spanish
Proteins 3,3 g immigrants.
Potassium 370 mg Starkiss is dealing with four local varieties.
Sodium 94 mg
Some suggestions Benefits for eating artichokes
RAW (heart,stem,leaves bottoms) COOKED
-in salads -steamed (whole) -it may improve liver health
-dip in sauces -grilled (heart,stems) -it may help lower blood sugar (potassium)
-bruschetta -baked (heart,stems) -it may have anticancer effects (rutin,quercetin,silymarin)
-roasted (heart,stems) -it may improve cholesterol level (luteolin)
7 8 19 20 25 26 -it may improve digestive health (inulin)
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